My Chicken Parmesan Meatballs are great whether served as an appetizer, the main course with pasta, or its game day and you need a boatload of meatball subs for a crowd. Unlike a lot of Chicken Parmigiana recipes, I’m using baked my Chicken Meatballs recipe rather than pan-fried chicken filets. It’s much easier when cooking for a crowd rather than the traditional Chicken Parmigiana. Also, I bake the Chicken meatballs rather than frying them because it’s a lot less work. Not only is it less work, but baking is easier for clean-up, and faster. While at the same time saving myself a few calories by not frying them in oil.
Chicken Parmesan Meatballs Ingredients
- Chicken: Boneless, skinless breasts or thighs are the best for making meatballs. Personally, I like thigh meat for chicken parmesan meatballs as opposed to the chicken breasts in traditional chicken parmigiana. The thigh meat keeps the meatballs more moist and flavorful.
- The Panade: Meatballs traditionally have a combination of milk and breadcrumbs as a binder and to keep them moist.
- Cheese: A good quality Parmigiano Reggiano is a must for great chicken parmesan. Chicken meatball parmesan is no different. I like to buy a wedge of cheese and grind or grate it myself, so I know exactly what I’m buying. Low-moisture mozzarella or fresh mozzarella both work great, I like fresh mozzarella on chicken parmigiana, however, they are both great in this recipe.
- Fresh Produce: Flat-leaf parsley, onion, and garlic are the building blocks of flavor in these chicken meatballs.
- Seasonings: Basil, Salt, and Black Pepper: Dried or fresh basil will work, however, I do prefer fresh basil in my chicken parmesan meatballs.
- Olive Oil and Eggs: These add moisture and help bind the rest of the ingredients together.
- Crust: Olive Oil, Bread Crumbs, and Parmesan Cheese: These three ingredients make a great crunchy crust on the meatballs, the olive oil helps the bread crumbs brown nicely.
- Sauce: I use my recipe for sensitive stomach marinara sauce for these chicken parmesan meatballs. It definitely helps with making this dish easier on the stomach. However, any good jarred sauce will work
Meatball Chicken Parmesan recipe:
Chicken Parmesan Meatballs
Unlike a lot of Chicken Parmigiana recipes, I’m using baked my Chicken Meatballs recipe rather than pan-fried chicken filets. It’s much easier when cooking for a crowd rather than the traditional Chicken Parmigiana.
Servings 8
Calories 440kcal
Ingredients
- 2 Pounds Chicken Boneless thighs or breasts
- 2 Eggs
- 1 Tablespoon Olive Oil
- 1/2 Cup Flat-Leaf Parsley Finely chopped
- 1 Tablespoon Dried Basil Or 2-Tablespoons Fresh Basil, finely chopped
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 1/2 Cup White Onion Finely chopped
- 1 Teaspoon Garlic Crushed and chopped
- 1 Cup Panko Bread Crumbs
- 1/4 Cup Milk Or half & half
- 1/2 Cup Parmesan Cheese Grated
Crust
- 1/2 Cup Panko Bread Crumbs
- 1/2 Cup Parmesan Cheese Grated
- 1/4 Cup Olive Oil
To Bake
- 1 Quart Marinara Sauce
- 8 Ounces Low-Moisture Mozzarella Cheese Grated
- 1/4 Cup Parmesan Cheese
Instructions
- Preheat the oven to 350°F
- In a large bowl crack 2 eggs, whisk until thoroughly scrambled. Add the Panko bread crumbs, herbs, and milk, mix well. Let sit for 2 minutes.
- Add all remaining ingredients and mix well.
- Use an ice cream scoop to form golf ball-sized meatballs, roll the meatballs in your hands to make them nicely rounded
- Wash your hands again, otherwise, the crust ingredient will completely cover your hands rather than the meatballs
- Roll each meatball in the crust ingredients and space evenly on a sheet pan
- Bake for approximately 30 minutes until an instant-read thermometer shows an internal temperature of 165°F
- While the meatballs are baking, heat the marinara sauce in a small saucepan until simmering
- Place the cooked meatballs in an oven-proof serving dish or skillet, cover with warm marinara sauce, sprinkle with cheese and place under a broiler until the cheese is nicely melted
Nutrition
Calories: 440kcal | Carbohydrates: 18g | Protein: 28g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 108mg | Sodium: 1492mg | Potassium: 634mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1344IU | Vitamin C: 15mg | Calcium: 468mg | Iron: 3mg
Using my Homemade Pizza Dough recipe to turn leftover meatballs into an awesome Chicken Parmesan Meatball with sauteed mushrooms and arugula pizza is a must. This is one of my best pizzas ever! Who said leftovers are boring?
